Get Certified

Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.

This recipe is kosher for Passover.

Modified from a recipe from The Passover Gourmet by Nira Rousso. Wonderful in soup or stew.

Ingredients

2 medium russet potatoes, peeled

2 Tablespoons vegetable oil

2 eggs, beaten

&frac13; cup plus 1 Tablespoon potato starch

½ teaspoon salt

¼ teaspoon ground white pepper

1 Tablespoon fresh dill, minced

Instructions

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool.

Once cool, mash with oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.

Bring soup or a pot of lightly salted water to a boil.

Use your hands to gently form rough ball shapes from 1 Tablespoon of batter at a time, and submerge dumplings in the soup or water.If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot.

Boil for approximately 5 to 6 minutes; the dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)

Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.

Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.

Check both sides of each leaf under direct light.

If one or two insects are found, rewash the herbs.

If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.